I decided that since it’s fall, the leaves are changing colour, and Thanksgiving is coming up it would be a good idea to visit one of my all time favorite flavours: pumpkin spice.
I’ve been meaning to make pumpkin spice cupcakes again since before September started, but it didn’t seem appropriate while the beautiful summer weather persisted. Unfortunately the start of the school year goes along with fall, so I’ve been a weeee bit busy. I’m starting my second degree in nursing, and since I already have a degree I’m in the accelerated program. Basically it is now my job to do 4 years of nursing school in half the time. Yaaaaayyyyy (she said with sarcastic enthusiasm). Fortunately pumpkin spice lattes are back to help me trudge through all of the reading, assignments, quizzes, labs, seminars, and midterms 🙂 I drink a lot of coffee. A lot.
Cream cheese icing with a few spices is the perfect top-off 🙂
Of course since I haven’t bakes in a while, I effed up. I accidentally put 1 tbsp of baking soda in instead of baking powder. My brilliant solution was to scoop out all of the flour that was full of baking soda and replace it with new soda-less flour (it’s brilliant because my brain hurts from reading about stokes and arthritis).
I used a different recipe for pumpkin spice cupcakes a while ago (first picture in the post), but I like this one better. If you want to get creative with your icing, I would make sure to use a recipe that makes stiff enough icing. I used cream cheese icing on the cupcakes just below, and the structural stability of a few pumpkins was questionable…
Perfect for fall!
I adapted this recipe from allrecipes.ca after reading a bunch of the comments (they’re always so helpful). Also, everybody needs to make these in the fall-themed cupcake liners from Crate&Barrel because they are just too cute.
Pumpkin Spice Cupcakes
- 2 ¼ cups (280 g) all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup oil
1 cup (250 g) white sugar
1/3 cup (65 g) brown sugar
2 eggs, room temperature
¾ cup milk
- 2 cups pumpkin puree
- Preheat an oven to 350 degrees F. Line pans with cupcake liners. Measure out the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda. Whisk the ingredients together and set aside.
- Mix the oil, white sugar, and brown sugar in the bowl of a stand mixer (I used 4 of my Kitchen Aid). Add the eggs one at a time, blending in between.
- Stir in the milk and pumpkin puree. Stir in the flour mixture, mixing until just incorporated.
- Pour the batter into the pan.
- Bake for about 20 minutes. Cool in the pan for a few minutes (5 should be enough), then remove them and cool completely before icing.
Cinnamon Cream Cheese Frosting
- 1 (8 ounce) package cream cheese
- ¼ cup of butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups confectioners’ sugar
- Beat the butter and cream cheese together until smooth.
- Blend in the vanilla and cinnamon
- Beat in the confectioners’ sugar a little at a time until incorporated (I used a third at a time).